Preparation

1. Place the ancho chile in a bowl and cover with hot water. Let soak for 15 minutes, until softened.
2. Meanwhile, preheat the broiler on high with a rack positioned in the upper third of the oven. Place the slice of bread onto the rack and broil 2 to 3 minutes on each side, using tongs to flip, until toasted. Remove crust and tear into 1-inch pieces; reserve.
3. Place the pepper and tomato (or tomatoes) on a sheet tray and broil, rotating frequently with the tongs, until evenly blackened and blistered on all sides. Place charred tomato and pepper in a bowl; cover with plastic wrap and set aside for 10 minutes. The steam will help to loosen the skins.
4. Turn off the broiler and preheat the oven to 350°F. Place the almonds on the sheet pan and toast in the preheated oven for 8 to 10 minutes, until just fragrant.
5. When the bell pepper and tomato are cool enough to handle, peel away skins. Slice the pepper to remove core and seeds. Use a knife to roughly chop the tomato and bell pepper, set aside. Then use the knife to gently scrape the softened flesh of the ancho chile from its papery skin; discard skin.
6. Put the garlic clove in the work bowl. Run on Chop continuously to finely chop, about 5 seconds. Add the almonds and pulse on Chop to start processing, about 10 to 12 pulses. Add the reserved bell pepper, tomato, ancho chile, and toasted bread, and continue to pulse on Chop until mostly incorporated.
7. Scrape down the bowl and add the paprika, crushed red pepper, salt, vinegar and parsley leaves. With the machine running, add the olive oil in a steady stream. Scrape down the bowl. Run on Grind continuously until desired consistency is achieved. The final sauce should have some remaining texture from the almonds.
8. Taste and adjust seasoning and/or acidity, if needed. Serve as desired.